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the sweet scoop

the sweet scoop

Juicy peaches at the peak of ripeness are one of my favorite summertime treats. And there’s nothing like creamy, homemade ice cream to keep you cool on a hot day. This easy-to-make recipe combines fresh, flavorful peaches with a touch of bourbon and honey sweetness. The result? A perfectly refreshing, warm-weather delight that’s sure to be a winner at your next summer party.

Recipe adapted from Cooking Light, with my additions of bourbon and honey to kick it up a notch. Churn up a batch and enjoy!

Peach Bourbon Ice Cream

3 cups sliced peeled peaches (about 1 1/2 pounds)

1 cup half-and-half

1/2 cup sugar

1/2 cup whole milk

1 teaspoon vanilla extract

1 tablespoon Bourbon whiskey

1 tablespoon honey

Place the peaches in a blender or food processor; process until finely chopped. Combine peaches and remaining ingredients in a large bowl. Pour peach mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 2 hours or until firm. Note: this ice cream is best eaten the same day it’s made.

This March 17th, you won’t need the luck o’ the Irish to find a perfect St. Patrick’s Day dessert recipe. Get the shenanigans started with easy-to-bake, homemade chocolate brownies spiked with luscious Irish Cream. These flavorful, fudgy treats are surprisingly light, so you can indulge and still have room for all that green beer. Cheers!

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.

Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Note: For truly fudgy treats, be sure to cook the brownies until a wooden pick inserted in the center comes out almost clean. If you wait until the pick is clean, the brownies will be overcooked. Garnish with a sprig of mint.